If you are doing these the night before (recommended) simply put them in a big ziploc bag and place in the fridge overnight.

If you are ready to smoke, you can lay them on a Bradley rack or Weber grill pan with a little space between them and you are good to go.

Setup the Smoker

I used an electric smoker for these and kept cherry smoke going the entire time.

You can use whatever smoker or grill you have access to.

Set it up for cooking at about 225°F using indirect heat.

Smoke the Meat

Place the pork tenderloins directly on the grate or place the Bradley rack with the meat on the grate.

You can probably expect these to take around 1.5 to 2 hours to reach the perfect safely done temperature for pork at 145°F*.

Keep the smoke going for the entire time if you can or for at least an hour to get some good smoke flavor on the meat.

I used cherry to go along with the cherry compote but any fruit wood or even pecan would be really good on these.

When the pork tenderloins reach about 110°F or about an hour into the cook, brush some of the cherry bourbon compote onto the top of each one.

Wait about 20 minutes and repeat.

Be sure to use a tested digital thermometer to monitor the temperature while they cook. You are looking for about 145°F but I often remove them a couple of degrees early if I plan to wrap them in foil and hold them for 30-60 minutes until dinner time.

*The USDA has now assured us that it is perfectly safe to eat pork at medium rare (145°F ) and if you have not tried this, it makes all of the difference in the world. The pork will be so tender and juicy, you might not be able to believe its lean pork.

Make the Cherry Bourbon Compote

¼ cup Bourbon

¼ cup brown sugar

½ cup water

13 oz jar of cherry preserves (I used Bonne Maman)

Place all of the ingredients into a medium sauce pan. Using medium heat, bring the mixture to a rolling boil then reduce heat slightly to simmer for 10 minutes.

The compote will reduce by about 1/3 by the time it is finished.

When 10 minutes have elapsed, remove the compote from the heat and allow it to cool.

Finish and Serve the Smoked Pork Tenderloin

Remove the pork tenderloins from the smoker and bring them into the house. It is a great idea to immediately wrap them in foil and then in a thick towel on the counter to hold them for 30-60 minutes until dinner time.

When ready to serve, remove from the foil, slice and serve about 1/3 to ½ tenderloin per person

Questions

Can I do the same thing with a whole pork loin?

Yes, just know that the cook time will increase to 4 hours or so. You still need to watch the temperature and pull it from the smoker when it reaches 145°F

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Remove the pork tenderloins from the package, give them a rinse under cold water and pat them dry with a paper towel.

Lay them on the cutting board and do your best to remove any silver skin, extra fat, etc.

Season the Pork Tenderloins

As usual, I like to use the old trusty yellow mustard base on this pork to help that rub to stick really well.

Sprinkle on a few tablespoons of rub and massage it into the meat all over.

If you are doing these the night before (recommended) simply put them in a big ziploc bag and place in the fridge overnight.

If you are ready to smoke, you can lay them on a Bradley rack with a little space between them and you are good to go.

Setup the Smoker

You can use whatever smoker or grill you have access to.

Set it up for cooking at about 225°F using indirect heat.

Smoke the Meat

Place the pork tenderloins directly on the grate or place the Bradley rack with the meat on the grate.

You can probably expect these to take around 1.5 to 2 hours to reach the perfect safely done temperature for pork at 145°F.

Keep the smoke going for the entire time if you can or for at least an hour to get some good smoke flavor on the meat.

I used cherry to go along with the cherry compote but any fruit wood or even pecan would be really good on these.

When the pork tenderloins reach about 110°F or about an hour into the cook, brush some of the cherry bourbon compote onto the top of each one.

Wait about 20 minutes and repeat.

Be sure to use a tested digital thermometer to monitor the temperature while they cook. You are looking for about 145°F but I often remove them a couple of degrees early if I plan to wrap them in foil and hold them for 30-60 minutes until dinner time.

I know it’s been months, but if you have yet to decide I personally love me Masterbuilt Electronic Smoker (MES). I have the 40″ and it is about as convenient as can be. If you pair it with the A-Maze-N pellet smoker then it is truly set it and forget it!

Thanks for highlighting the importance of not over cooking pork. People do not believe how tender and juicy pork can be, when cooked properly (pink). Great recipes and enthusiasm for smoking. Thanks Jeff.

I’m using a Bradley electric smoker at 225 degrees, and my tenderloin went to 175 degrees after only one hour. I was going to start monitoring the temp @ the one hour mark, so I missed medium rare. The sauce was so good that it made well-done tenderloin taste great! My Christmas guests all liked it.

Hi Jeff, That’s an amazing recipe, got your book ordered sounds like a good one.
My question is can the Bourbon be replaced with a non alcoholic liquid? My son is a group leader at a recovery center of about 120 men and I sometime take stuff there.
Thanks and God bless!

The “Smoke” Thermometer

The Smoke thermometer by Thermoworks is wireless, has dual probes, is splash-proof, has extremely rugged construction and amazing battery life not to mention how simple it is to set min/max alarms on the fly..

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